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Gourmet
Marble cake
An original recipe by l’École Gourmet Valrhona
2 stepsServes 8.
Recipe Step by Step
01
VANILLA CAKE BATTER
6 Egg yolks
200 g Caster sugar
100 g Whipping cream 35%
1 Vanilla bean «NOROHY»
160 g Plain flour
4 g Baking powder
60 g Butter
Mix the egg yolks with the sugar, then add the cream and vanilla. Sift the flour and baking powder together and combine with the first mixture. Add the melted butter. Mix. Store at room temperature.
02
COCOA CAKE BATTER
4 Egg yolks
120 g Caster sugar
70 g Whipping cream 35%
80 g Plain flour
20 g COCOA POWDER
2 g Baking powder
30 g Butter
Mix the egg yolks with the sugar, then add the cream.
Sift the flour, COCOA POWDER and baking powder together and combine with the first mixture. Add the melted butter. Mix.
Sift the flour, COCOA POWDER and baking powder together and combine with the first mixture. Add the melted butter. Mix.
Assembly and finishing
Grease the cake tin and line with baking paper.
Fill one piping bag with the vanilla batter and another with the cocoa batter. Fill the bottom of the cake tin with one third of the vanilla batter, then add half of the cocoa batter lengthways into the middle of the vanilla mixture. Pipe in another third of the vanilla batter and put the rest of the chocolate batter in its middle. Finish off by layering the final third of the vanilla batter across the top. Use a knife dipped in melted butter to make a split in the cake’s surface to help it rise in the oven. Bake at 300°F (150°C) for approx. 60 minutes. Check it is fully baked by piercing the cake with a knife – if it comes out clean, the cake is done. Turn out onto a rack and leave it on its side for 10 minutes so it keeps its shape.